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Blackberry No Bake Tart

So delicious, whipped up in just a matter of minutes and required no baking at all.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings: 6
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3 cup oreo chocolate sandwich cookies crushed
  • 8 tbsp butter melted
  • 12 oz Driscoll's blackberries (extras are fine so you can top the tart)
  • 1 tbsp honey
  • 1 tbsp vanilla extract
  • 1 tbsp gelatin
  • 1 cup heavy whipping cream
  • 1/3 cup sweetened condensed milk
  • Optional powdered sugar to top

Method
 

  1. Blend cookies.
  2. In a large bowl, mix together the cookie crumbs and melted butter.
  3. Add mixture to a tart pan and press into the bottom and sides by hand. Place in freezer.
  4. Add blackberries to a blender and process until smooth. Strain blackberries through a mesh sieve and discard the seeds.
  5. Stir in the honey, vanilla extract and gelatin. Let set for 5 minutes, then microwave for 30 seconds to melt.
  6. Stir gently.
  7. While the puree sets, add the heavy whipping cream to a large bowl and beat with whisk until soft peaks form; roughly about 3 minutes. Drizzle the sweetened condensed milk over the heavy whipping cream.
  8. Pour the melted blackberry puree over the top of the heavy whipping cream.
  9. Gently mix the ingredients into each other until the mixture reaches a uniform color.
  10. Scoop into the prepared tart shell, smooth out and cover. Refrigerate for 2 hours.
  11. Before serving, present your tart with fresh blackberries, blueberries, powdered sugar, or edible flowers.
  12. Serve chilled.

Notes

You can refrigerate the tart for a minimum of 1 hour or overnight. I refrigerated it for 2 hours, decorated it with fresh blueberries, blackberries and powdered sugar and put it back in the fridge until served.